Sea Salted Rosemary Chive Crackers

These crackers are to die for! They’re crunchy, salty and extremely flavorful. I had never thought of making my own crackers until I saw a recipe in “Paleo Indulgences” by Tammy Credicott. Her recipe calls for almond flour, which I changed out for tapioca starch. I also added some more seasonings. The trick to make these delicious treats is to roll them very thin. I served these with some chicken liver pate to Diane Sanfilippo and Liz Wolf when they recently spent the night on the farm with our family while they were in town for a Balanced Bites workshop. Feel free to play around with the herbs to come up with your own creation. Fresh basil, mint, tarragon, or thyme would also work well here. They’re sure to be a hit.

1 cup tapioca starch

½ cup coconut flour

½ tsp sea salt

½ tsp ground black pepper

1 TBS fresh rosemary

1 TBS fresh chives

½ tsp onion powder

½ tsp garlic powder

2 eggs

2 TBS melted ghee

2 TBS water

A little extra sea salt to sprinkle on top

Preheat the oven to 350 degrees. In a medium sized bowl, combine the tapioca starch, coconut flour, sea salt, pepper, herbs, garlic and onion powder well. Add the eggs, ghee and water and mix with your hands to form a dough ball. Line a baking sheet with parchment paper and place the dough ball on the baking sheet. Flatten the ball with your hands. Cover with waxed paper and with a rolling pin, roll until the ball is very thin, about ¼ inch thick. Sprinkle with a small amount of sea salt, if desired. With a sharp knife, score the dough into 2” by 2” squares and separate them a bit delicately with your hands so they are not touching each other. Bake for approximate 15 minutes or until the crackers are lightly browned. You may have to remove some of the thinner, outer crackers early to prevent burning. Store in an airtight container.